Raspberry-Pineapple Cream Torte

1 (18.25 ounce) box yellow cake mix
1 (20 ounce) can crushed pineapple
1 envelope Knox gelatine
1 cup raspberry preserves
1 small container Cool Whip

Bake cake as directed in two 8-inch pans.

Drain pineapple well. Reserve pineapple and chill in refrigerator. Put 1 cup of pineapple juice in small pan and sprinkle with gelatine. Let stand 1 minute. Stir over low heat until completely dissolved, about 5 minutes. Add pineapple and chill until thick and syrupy.

Fold together 1/2 cup cream and 1/2 cup pineapple mixture. Split cake into 4 layers. Fill layers alternately with raspberry preserves and pineapple cream. Spread remaining pineapple on top and whipped cream on sides. Refrigerate.